Panzanella Salad

Panzanella Salad Recipe
Photo: William Dickey; Styling: Lisa Powell Bailey
The leftover tomato mixture is delicious tossed with fresh cooked pasta.


Makes 8 servings

Recipe from

Southern Living

Recipe Time

Prep: 25 Minutes
Grill Time: 12 Minutes


1 (12- to 16-oz.) ciabatta or Italian bread loaf
12 plum tomatoes, cut in half lengthwise
1 large red onion, cut into 8 wedges
5 tablespoons olive oil, divided
1/2 seedless cucumber, halved and sliced
1/2 cup firmly packed chopped fresh basil
4 teaspoons red wine vinegar
1 1/2 teaspoons minced garlic
Salt and pepper to taste


1. Preheat grill to 350° to 400° (medium-high). Cut bread loaf into 8 (1-inch-thick) slices; cut slices in half, if desired.

2. Drizzle tomatoes and onion with 2 Tbsp. oil, tossing to coat.

3. Grill tomatoes and onion, covered with grill lid, over 350° to 400° (medium-high) heat 3 to 4 minutes on each side or until lightly charred.

4. Coarsely chop grilled tomatoes and onion, and place in a medium bowl. Add 2 Tbsp. oil, cucumber, and next 3 ingredients. Season with salt and pepper to taste.

5. Brush bread slices with remaining 1 Tbsp. olive oil. Grill, without grill lid, over 350° to 400° (medium-high) heat 1 to 2 minutes on each side or until lightly browned and toasted.

6. Place grilled bread slices on individual serving plates; top with tomato mixture.